Monday, July 29, 2013

Elmwood Stock Farm has been in the cattle
business as long as it has been a farm. Virtually all farms in Central Kentucky
raised beef cattle as a means of converting the grass on the hillsides into a
salable product or for their own consumption. The ridge tops and creek bottoms
were cultivated for tobacco and cattle grazed the rest. For decades the tobacco
quota system developed by Wendell Berry’s dad took into account the amount of
land that could be cultivated on a given farm without causing erosion problems,
and that determined how much tobacco each farm was allowed to grow. Now that
the tobacco support program has ended, we raise vegetables on the land
previously designated for tobacco with the same fundamental strategy not to
cultivate more acres than should be in a given year.

For several decades, Angus cattle were bred,
born, and raised on Elmwood Stock Farm’s rolling hills. As a breeder of
purebred bloodlines, each cow, and bull, has their family tree tracked back for
several generations as part of their registration with the American Angus Association.
The growth and performance of each of these animals, along with their
confirmation, was taken into consideration when deciding which bull to mate
with which cows to produce the best offspring. The factors to consider go way
beyond how fast they might grow and how big they will be when mature. In order
to develop a herd of high quality animals, knowing the best females born on the
farm will be kept for breeding stock, we look at birth weight of the calves,
birthing ease, mothering ability, udder confirmation and milking ability,
strong bone structure, temperament, and overall confirmation. Male offspring
are evaluated on growth characteristics along with temperament, scrotal
circumference, and muscle confirmation. Since each bull services 20-25 cows
each year it is important that the sire be properly selected. With the advent
of artificial insemination, we are able to select semen from the best breeding
stock around the country to further develop superior performance in our herd. Farmers from all over Central Kentucky
purchase bulls from us to breed the cows on their farm knowing they are
bringing superior genetics and performance into their herd, hence the name
Elmwood Stock Farm.The top rated
females are kept for our own use while some are sold to neighboring farms.

As vegetables have replaced tobacco, the
tradition of livestock being a key component of the fertility of the farm
continues. Since a particular field is only cultivated for three years out of
eight, the other five years the cattle are helping us re-build the soil and its
fertility that was harvested away with the crop. Commercial vegetable farmers
simply haul in salt generating fertilizers like 10-10-10, which means 10%
nitrogen, phosphorus, and potassium respectively. These fertilizer products
kill the microbes in the soil much like putting salt on an earthworm, which is
why they are not allowed in organic production, but it is a short term solution
to force a crop from the field, albeit a bit short sighted when developing a
sustainable system. The manure from cattle replenishes the nutrients in the
soil since the microbes in their digestive systems are designed to breakdown
plant tissue, and are deposited on the fields, which is the part the animal
does not need. It takes time, but most good things do.

As the customer relationships grew with our
vegetable marketing business, many began to ask about obtaining beef for their
family. We have been stocking our freezer for generations, so it seemed like a
logical progression of the business. In fact, Elmwood is the only place
anywhere around to obtain certified organic, USDA Choice Grade, 100% grass fed
and finished, dry aged, Angus beef that we know of. We still sell top quality
breeding stock to our neighbors, but we can also make that same superior
quality we have been developing for generations available to you.

In Your Share

Green Beans – organic

Beets – organic

Blackberries - organic

Potatoes – organic

Yellow Squash and Green Zucchini

Tomatoes - organic

Swiss Chard - organic

Garlic – organic

Melon

Recipes to Enjoy

Moroccan Vegetable Couscous Serves
6, thanks to a CSA member for sharing this recipe!

For the spice mixture,
use 6 teaspoons ras-el-hanout or make your own blend:

1/2 tsp saffron

1 tsp cumin

1 tsp ground ginger

1 tsp salt

1/2 tsp turmeric

1/2 tsp cinnamon

1/2 tsp cardamom

1/2 tsp coriander

1/2 tsp nutmeg

1/2 tsp ground black pepper

To finish the dish:

1 T olive oil

1 small onion, diced

2 garlic cloves, chopped

4 carrots, peeled and diced

1 potato, peeled and diced

1 28-ounce can whole tomatoes with their juice,
chopped

1 zucchini, diced

1 15-ounce can chick peas

1 C couscous, cooked

Mix the spices in a
small bowl with a whisk. Heat a large skilled over medium heat and add the
spices. Toast them just until they are fragrant, probably less than a minute.
Pour the spices back into a bowl and set them aside.

Add the oil to the
skillet, turn the heat up to medium high. Add the onion and sauté until it
softens, about 7 minutes.

Add the garlic,
carrots, and potato and sauté for a couple of minutes. Stir in the tomatoes
with their juices (or simply add a quart or so of home-canned tomato juice) and
the spice mixture. Bring the mixture to a simmer and cook until the potatoes
and carrots soften, about 20 minutes.

Add the zucchini and chickpeas
and heat until the zucchini has cooked and the beans have
heated through, about 5 minutes.

When the vegetables
have finished cooking, taste them and add more salt and pepper if you like.
Heap the couscous in the middle of a large shallow bowl. Spoon the vegetable
mixture over the top.

Pasta-Free Summer Lasagna Thanks to a CSA member for sharing this yummy summer recipe.

3-4 small yellow
summer squash or zucchini (about 8 inches long)

1C ricotta cheese

1 large egg, beaten

1/2 tsp salt, plus
more for sprinkling

1/4 tsp ground black
pepper

2 T finely chopped
basil

2 C shredded
mozzarella

1 slicing tomato

2 C pasta sauce

Preheat oven to 350
degrees F.

Trim ends off squash and slice each lengthwise
into about 4 pieces, depending on thickness. Salt both sides and let squash sit in a
colander set over a sink or bowl for 10 minutes.

Spread 1/3 C pasta
sauce on the bottom of an 8×8 baking dish. Arrange one layer of squash on top,
covering as much of the sauce as possible. Spread on half the ricotta, then sprinkle
on 3/4 C mozzarella. Top with 1/2 C pasta sauce. Repeat layers. Add a final
squash layer and spread on remaining sauce.

Slice the tomato into
approximately six thick slices and arrange on top. Sprinkle on any remaining
mozzarella.

Bake at 350 degrees
for 35-45 minutes, until cheese is browned and sauce is bubbly. Let cool at
least 10 minutes before serving.

Zucchini Grinders, our thanks to a CSA member for sharing this recipe
she found online.

1 T butter

2 medium zucchini,
cubed

1 pinch red pepper
flakes

salt and pepper to
taste

1C marinara sauce

1 1/2 C shredded
mozzarella cheese

4 (6 inch) sub
sandwich or ciabatta rolls, split

Note:Zucchini cubes can be larger for softer
rolls, which will tend to adapt to the size and shape of the zucchini; if using
ciabatta or similar “hard” rolls, make cubes smaller.

Preheat the oven to
350 degrees F.

Melt butter in a
skillet over medium heat. Fry the zucchini in butter until browned and slightly
tender. Season with red pepper flakes, salt and pepper, and stir in the
marinara sauce. Cook and stir until sauce is heated.

Spoon a generous
amount of the zucchini mixture into each sandwich roll. Top with a handful of
shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.

Bake for 15 minutes in
the preheated oven, until bread is heated through, and cheese is melted.

Preheat oven to 400°F.Meanwhile, in a small pan over medium-high heat, heat vegetable
oil.Add shallots (or onion) and fry,
stirring occasionally with a wooden spoon, until golden brown, 12 to 15
minutes.Transfer to a paper towel-lined
plate to drain.

Meanwhile, on a rimmed baking sheet, toss green
beans with olive oil, sesame oil, ginger, and salt to coat.Roast beans until tender but still green, 5
to 8 minutes.

Transfer beans to a serving dish and toss with
sesame seeds.Top with reserved
shallots, or onions.

Monday, July 22, 2013

We talk often in your newsletter about the
marvels of Mother Nature, the intricacies of the insect world, and how microbes
maintain life, as we know it. But even in a well-planned biological farming
system like Elmwood Stock Farm, it takes tools, tractors, implements, and
equipment to make it come together in your weekly share.

Recently, at one of our weekly Sunday night
family dinners where we try to not talk shop and be a family, someone commented
that while they were operating equipment working ground for several hours, they
figured out we have more than 250 tires on the ground. Some are big tractor
tires with fluid in them to lower the center of gravity and add weight to help
manage the attached implements; others allow a wheelbarrow to roll freely to
move stuff around. Each tire is designed for a certain size wheel, which must
meet a certain demand for space, weight, and use pattern. Trucks, wagons,
trailers, implements, and other small pieces of equipment are designed to
perform a specific function, therefore a different tire size and type. Someone
must have the equipment and know-how to “break one down” when it gets punctured
or ruined and replace the tire, or if it has a tube inside the tire, replace
the tube. Seemingly these things happen at a most inopportune time, like baling
hay before a rain, but to avoid that best we can, we check air pressure before
use, replace leaky valve stems, and keep spares for many of the more common
sizes on hand.

Tractors are rated by their horsepower, which
shows the evolutionary heritage of the work to be done. They also must meet
various attributes related to ground speed control, wheel base (both length and
width,) visibility over the hood, hydraulic lifting capacity for implements
that may be attached, and ease of attachment for those implements. The
implements referred to are disc mowers for mowing hayfields with-out chopping
up the grass, 26 foot rake to put the hay in a row, and a round baler to roll
it up tightly for safe storage. We also need plows to turn the sod, disc-harrows
and 8 foot rototillers to prep the soil for planting or transplanting, seeders,
transplanters, plastic layers, cultivators, twenty foot bat-wing pasture mowers,
7 foot trim mowers, and grader blades for leveling dirt or rock around a
project site - just to name a few. Each of these has to be precisely adjusted
to perform its function properly. The tractor not only moves the equipment
through the field, but many of these need their own power to do their job. The
tractor has a P.T.O. (Power Take Off) shaft coming out the back that turns at
over 500 revolutions per minute that the equipment attaches to, with a quick
connect clamp system that powers the moving parts of that implement. Lots of
implements also require a high-pressure hydraulic oil system to function or be
raised up and down. The tractor must have the right size pump and
reservoir of hydraulic oil, so when the hoses are connected to the tractor,
there is sufficient fluid flow to operate the desired function. Tractors use
hour meters to track how long they are in service and schedules fluid changes
and maintenance procedures.We still
use several with over ten thousand hours of work on them. Our current tractors range
in age from six to sixty years since being built.

Then there are chainsaws to remove fallen trees
from the fields (where firewood is a by-product,) mowers for roadsides and
yards, weed-eaters, ATV’s for light duty fencing and cattle work, tire
changers, welding equipment, cattle scales and handling equipment, wagons and
trailers for hauling hay, tobacco, equipment and the like. We can’t begin to
list all the hand tools like spud bars, iron diggers, shovels, hoes, pick-axe,
come-a-longs, sledgehammers, wrenches, screwdrivers, hammers, electrical
diagnostics tools, buckets, tubs, water troughs, veterinary tools and supplies,
and the list goes on and on. Let your imagination wander at the number of
different size bolts, nuts, washers, belts, hoses, bearings, bushings, grease
fittings, filters, and pins we must keep on hand to be ready when Murphy’s Law
kicks in.

We keep quite an inventory of spare parts for all
this on hand, knowing which parts are the most likely to wear out or fail, so
we can quickly make the repair and get back to work without having to go to
town, or often wait for an order to be shipped in. There are times when metal
fatigue or another factor causes the metal to break. In these cases the part
must be removed, straightened, and welded back together, sometimes the repair
made right in the field. Not only do such repairs require certain parts or
supplies, but the experience and know-how to accomplish the task. While auto mechanics work in a shop with a smooth
concrete floor, a roof, and good lighting; farmers work in the grass or dirt or
mud, often on a slope and at night, to be back up and running the next day.

Keeping all the mechanics operational is fairly
linear in nature: perform maintenance before use, keep things clean and
greased. If something breaks, locate the problem and repair or replace it. The challenge is finding the time this time
of the season!

In Your Share . . .

Green Beans – organic

Blackberries - organic

Savoy Cabbage - organic

Sweet Corn

Green Bell Pepper – organic

Red Potatoes - organic

Tomatoes - organic

Collard Greens - organic

Kohlrabi – organic

Leeks - organic

Recipes to Enjoy . . .

Fresh
Marinated Vegetables, our
thanks to a CSA member for sharing this favorite recipe.She says ” it lasts a long time (make it
on Sunday, still good on Thursday), and you can use up ANYTHING AND EVERYTHING.”

¼ C canola oil

2 T white vinegar

1 clove garlic,
minced

dash pepper

½ tsp basil

½ tsp Italian
seasoning (or oregano)

1 T sugar

½ tsp salt or
celery salt

Mix together and
pour over any combination of vegetables and marinate at least 2 hours.Zucchini, yellow squash, onions, tomatoes,
carrots, green pepper, broccoli (don't forget to slice the stems!) etc.I like to chop everything in a small square
dice (though I usually grate the carrot to spread the color more evenly).Anything goes here!

Cabbage Pie, our thanks to a CSA member for sharing this Mark Bittman recipe adapted
from old Russian recipe; if you don’t have dill on hand, she suggests fennel
instead!

2 T butter plus more as needed

1 medium or ½ large head cabbage, cored and
shredded, about 2 pounds

1 medium onion, sliced

salt and black pepper to taste

2/3 C chopped fresh dill leaves or fresh herb of
your choice

6 eggs (3 hard boiled)

1 C whole milk yogurt or sour cream

3 T mayonnaise

½ tsp baking powder

1 ¼ C flour

Preheat oven to 375°. Put butter in a large skillet
over medium heat. Add cabbage and onion. Sprinkle with salt and pepper and
cook, stirring occasionally, until the cabbage is quite tender, about 10
minutes; do not brown. Remove from heat, add dill, taste and adjust seasonings.

Meanwhile, hard boil 3 eggs if not already done.
Peel and coarsely chop. Add to the cooked cabbage mixture and let set while you
make the batter.

Combine yogurt, mayo, and remaining 3 eggs. Add
baking powder and flour and mix until smooth. Lightly butter a 9 x 12 inch
ceramic or glass baking dish. Spread half the batter on the bottom, then top
with the cabbage filling, smear the remaining batter over the cabbage, using
your fingers or a spatula to make sure there are no gaps in what will be the
pie’s top crust.

Bake for 45 minutes until shiny and golden brown.
Let pie cool for about 15 minutes before slicing. Eat warm or at room
temperature, serves 4 to 6.

Creamy Leek, Potato, and Sour Cream Chive Souprecipe from
From Asparagus to Zucchini

Preheat oven to 375°F.Coat 8 ramekins (6 oz) with nonstick spray and set on a baking sheet.

In a nonstick skillet, heat the oil over medium heat.Add the peppers, onions, and corn.Cook for a few minutes, stirring often,
until the vegetables are tender.Remove
from the heat and stir in the oregano, cumin, chili powder, and salt.Let cool.

Whisk the eggs and milk together.Add the jack cheese and cooled vegetables and stir well.Divide among the ramekins.Top each with a tomato slice and sprinkle
with Asiago.Bake for 30-35 minutes, or
until set, brown, and puffy.Garnish
with sprig of cilantro.

Monday, July 15, 2013

While loading CSA
share for delivery one day this past week, we took a few minutes to marvel at
the bounty of the produce, leading us to later begin considering all the
attributes associated with each item. The discussion went beyond non-GMO, no
harsh pesticides, or no questionable post-harvest handling procedures, all of
which are tenants of Organic Certification. The conversation turned to the
unique varieties we choose to grow. And, then to the system of managing the
land to provide the balance of nutrients for optimum growth. Eventually, leading to the topic of efficiency
necessary to harvest, wash, pack, and cool each product in its proscribed
method. We have shared before how important a system of washing and packing the
produce to preserve that just picked quality is, while ensuring there are no
food safety issues to contend with. The flavors alone speak to this freshness.Finally we spent time talking about the
individuals and families that count on us to follow this process of providing
good food.

There is third-party
inspection of our entire operation annually by our accredited organic
Certification Agency. Product samples may be taken at any given moment to
verify compliance. Usually the inspections are scheduled to ensure adequate
time is given to verification of documentation and visual inspection of the
fields and livestock to verify the plants and animals are well cared for.
Unannounced inspections can happen at any time. Then there is the positive
economic impact of producing the food right here in our community. The farm
crew is well compensated for their work, with housing supplied to some, which
must be inspected and verified as sufficient by the Labor Cabinet. Plus, the
farm provides a well-balanced noon-time meal six days a week, prepared from our
organic homegrown meats and produce. We support the local economy by purchasing
what we need to run the business locally.

When we set up at
the weekend farmers markets with a bountiful series of tables, baskets, trays,
and bins it can be a marvelous display of color, aroma, and wholesome goodness.
There is a sense of satisfaction that we have the opportunity to design,
engineer, and construct a system to give people access to such goodness.Last week, a new customer, whom we did not
recognize, approached the booth and declared she was recently diagnosed with an
insidious metabolic disorder and was instructed by her physician to eat organic
foods. While gathering up all kinds of vegetables, some of which she had never
seen before (much less cooked), she commented that in the past she had spent
more time picking out her hair care products or her new TV, than her food. She
was scared. ‘What if it is too late’ was apparent in her eyes.
She appeared to be a person of means driving an expensive car, and mentioning
the neighborhood where she lived. Food is the one
thing that actually becomes a part of you, not just something around you, and unfortunately
too many people give it little or no thought. It is
such a shame that many families have to encounter a medical situation before
they begin to look at the quality of the food they ingest. We helped her make her selections, and hope we begin to see a lot more of her as she transitions to better food-buying choices.

As a CSA shareholder of Elmwood Stock Farm, we
know you have begun to consider the importance of healthy eating habits. You
are probably familiar with the Environmental Working Group’s dirty dozen list.
You know how pervasive genetically engineered crops have pushed themselves into
the marketplace with no acknowledgement on the label. You know how to travel
and not succumb to settling for roadside restaurants, whether you order
standing up or sitting down, the ingredients are the same. You no longer throw
caution to the wind and eat roller food at the gas station “food store”.
Really, is there anything in those places you should eat? The down side is
having to be polite when encountering the aforementioned foods at a friend’s
house or social event. You can decrease your portion size but you still gotta
eat something. Luckily, our digestive systems are fairly forgiving if you don’t
overly tax it.People can even heal
earlier damage by changing their eating habits today.

So, please consume your Elmwood food products
with pride, knowing you are eating the best of all possible options. You have
taken time and evaluated what is going into your body for sustenance, vim and
vigor, and you can rest easy knowing what’s not in your food.We’ll keep working at growing and providing
the best we can for you. And you keep
enjoying it. And, be sure to tell your
friends so they can eat in peace as well.

In Your Share

Green Beans – organic

Cucumber

Kale Greens – organic

Lettuce – organic

Green Bell Pepper – organic

Gold Potatoes - organic

Baby Squash Mix

Green Tomatoes - organic

Carrot and Radish Bunch – organic

Watermelon - organic

Recipes to Enjoy

Massaged Kale Salad,
our thanks to a CSA member for sharing this Aarti Sequeira recipe. She suggests
massaging about 5-6 minutes (a little longer than the original recipe) for
fantastic results.

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and
a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3
minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly
ground black pepper. Stream in the 1/4 C of oil while whisking until a dressing
forms, and you like how it tastes. Pour
the dressing over the kale, and add the mango and pepitas. Toss and serve.

Grilled Summer Squash,
thank you to a CSA member for sharing this recipe she goes to as everyone loves
veggies from the grill! Adapted from a
Martha Shulman recipe, July 2004 Cooking Light.

1/4 C fresh lemon juice

1/4 C plain fat-free yogurt

1 T olive oil

2 tsp chopped fresh rosemary

1/2 tsp freshly ground black pepper

2 garlic cloves, minced

3/4 tsp salt, divided

3 small yellow squash, halved lengthwise (about 1
pound)

3 small zucchini, halved lengthwise (about 1
pound)

Cooking spray

Prepare grill.Combine the first 6 ingredients in a 13 x 9-inch baking dish. Add ½ tsp
salt.Make 3 diagonal cuts 1/4-inch
deep across cut side of each squash and zucchini half.Place squash and zucchini halves, cut sides
down, in baking dish. Marinate squash and zucchini at room temperature for 15
minutes.Remove squash and zucchini
from marinade, and discard marinade. Place squash and zucchini on grill rack
coated with cooking spray. Grill 5 minutes on each side or until tender.
Sprinkle evenly with 1/4 tsp salt.

In a medium bowl, mix flour, eggs and oil with 1
1/2 cups water until a smooth batter is formed. Stir scallion greens, chives,
carrots, squash and shrimp, if using, into batter.

Place an 8- inch nonstick skillet over
medium-high heat, then coat bottom with oil. Ladle in about a quarter of the
batter and spread it out evenly into a circle; if first pancake is too thick to
spread easily, add a little water to batter for remaining pancakes. Turn heat
to medium and cook until bottom is browned, about 3 minutes, then flip and cook
for another 2 minutes. Repeat with remaining batter.

As pancakes finish, remove them, and, if
necessary, drain on paper towels. In a small bowl, mix together the vinegar,
soy sauce and sugar. Cut pancakes into small triangles and serve with dipping
sauce.

Quick Fix, Fried Green Tomatoes This
is a fast and simple way to make Southern style fried green tomatoes

Wash and slice tomatoes in ¼ inch slices.

Put cornmeal in a bowl; dredge each slice in
meal, covering both sides.

Beat an egg. Dip each slice in egg, then flour
mixture covering both sides.

Heat ½ inch depth of cooking oil on medium in a
heavy iron skillet.Gently lay tomato
slices in pan covering bottom but not overlapping. Cook until brown and turn
once, browning the other side. Watch carefully as they cook quickly.

Monday, July 8, 2013

When Elmwood Stock Farm got north of 5 inches of
rain in a few days’ time, we witnessed an organic farming system perform
admirably, as Mother Nature intended. Farming by definition is manipulating the
natural ecosystem to reap an edible product in an efficient manner. But when
she throws torrential rain into the picture, that manipulation best be well-planned
to protect and preserve the capacity to grow food.

Each field has its own distinct personality with
respect to soil type, slope, underlying geologic structure, and historical use.
Many of our fields are permanent pasture, as they are not conducive to
cultivation without extreme risk of erosion. When cropping a field, these
considerations are taken into account to determine which direction the tractor
and plow will travel to “open it up”. This term refers to flipping the sod over
to decompose the plant material to feed the impending crop. It effectively
means the soil is now exposed to the elements and potential erosion from heavy
rains, as there is no mat of plant material to soften the impact of the drops,
and no plant roots to hold the soil in place. The rows of plants are oriented
on the contour as a mechanism to hold back the rainwater every 38 inches like a
little blockade. This also encourages the water to soak into the soil uniformly
throughout the field. As the plants develop on our rows of crops, they form an
underground wall of roots that physically hold the soil particles in place.
Since our fields are undulating in their topography, we often have rows going
in different directions in the same field. You may also see narrow strips of
grass that project up into a field. This is called a sod waterway, where no
cropping occurs. This allows for natural surface water drainage from a field
with the sod holding the soil, and filtering dislodged soil particles from
leaving the field.

While the plants are getting their root system
established we depend on a strong soil food web to hold our soil in place
during a heavy rain. (Google ‘soil food web’ images to get a mental picture
about this.) The soil food web is an
intricate balance of bacteria, fungi, nematodes, protozoa, algae,
micro-flagellates, arthropods, insects at various life stages, earthworms,
ants, even mammals living in harmony under the surface of the soil. When a good
balance of this underground jungle is achieved, these creatures work in harmony
to feed one another, and provide the right physical environment to prosper.
Given an opportunity to organize, they will form aggregates of all shapes and
sizes that facilitate not only their communal habitat, but the ability for
water and air to filter deep into the ground. A healthy soil will use these
aggregates to hold together in the event of a large rain, rather than liquefy
and run away with the water down the slope.

Once the crops are established, we also have to
cultivate the weeds between the rows, to prevent them from robbing nutrients,
water, and sunlight from our crops. This physical destruction of the weeds and
top surface of the ground is disruptive to the soil food web. We try to
minimize the amount of tillage we employ, and pay it back when we rotate the
field back into perennial plants for several years. As a crop nears maturity,
we hold off on additional cultivation. While this may not be as aesthetically
pleasing to the eye, it does not negatively impact the crop in question and
helps the soil food web maintain balance. It also minimizes raindrop splatter
keeping the crop cleaner and holds people upright better while harvesting.
Longer season crops are grown through strips of plastic mulch used for weed
control and water retention in dry weather. These strips of plastic shed the
rainwater, effectively doubling the amount of water in the area between the
strips of plastic. Severe erosion can occur in the instance of a big rain
event. We purposely sow ryegrass between the rows of plastic. This mat of
plants and their roots hold the soil, preventing erosion and facilitates the
work of the harvest crew. Soil that is repeatedly driven or walked on while
wet, will become compacted, compromising the soil food web. The sod mat
distributes the weight of a vehicle or human over a larger area, thus reducing
the impact. The mud stays in the field, versus coming into the packing shed on boots
and harvest tubs.

Luckily, the timing of this recent big rain came
after most of our crops are established. The cover crop between the rows of
plastic is well established. Where the early lettuce and over-wintering spinach
had been tilled under for later plantings, only narrow bare strips a few rows
wide were exposed to the elements, so no runoff was seen there. Elkhorn Creek
did not breach its banks and flood the cucumbers and squash. The alfalfa hay
fields could not be cut and baled for hay as planned, which will reduce the
protein content, but still hopefully will be enough to meet the needs of the
cattle and sheep this winter. The chicken feed stayed wet
in the trough, but since chickens like rain better than heat, their strong
appetites encouraged them to eat all the feed anyway. The harvest crew never
complained and most everything got picked and packed, as if it had been sunny
all week.

Weeks like last, build character, fortitude, and
resolve at Elmwood Stock Farm. We can tough out a little rain better than we
can force our way through a drought. It feels good to know that in spite of it
all, our members are eating wholesome organic food, and the farm held up to Mother
Nature’s test.

In Your Share . . .

Broccoli – organic

Cabbage – organic

Carrots - organic

Cucumber

Lettuce – organic

Green Bell Pepper - organic

Summer Squash Medley

Lacinato Tuscan Black Kale Greens – organic

Recipes to Enjoy . . .

Tangy Coleslaw
Quinoa Salad, our thanks to a CSA member for
sharing this enjoyable recipe!

Whisk together the last six ingredients in a small bowl until well
combined. In a separate bowl, toss together the cabbage, carrots and
onion, then pour the dressing on top. Cover and let stand for at least 10
minutes to allow the flavors to incorporate.

Combine the quinoa and the slaw in a large bowl & mix well. If you
like a lot of flavor, pour the rest of the dressing into the salad (don't
worry, the quinoa will absorb it almost instantly!). Otherwise, serve on
its own or as a nice meatless side dish, and enjoy!

Spicy Stir-Fried Cabbage, Our thanks to a CSA member for sharing this recipe originally from the
NY Times.She reports it is mighty
tasty and only takes 5 minutes to prepare. Serves 4.

Combine
the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine
the soy sauce and wine or sherry in another small bowl.

Heat a 14-inch
flat-bottomed wok or a 12-inch skillet over high heat until a drop of water
evaporates within a second or two when added to the pan. Swirl in the oil by
adding it to the sides of the pan and tilting it back and forth. Add the
garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just
until fragrant, then add the cabbage and carrots.

Stir-fry for one to two
minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce
mixture. Cover and cook over high heat for one minute until just wilted.
Uncover and stir-fry for another 30 seconds, then stir in the chives or
cilantro and remove from the heat. The cabbage should be crisp-tender. Serve
with rice or noodles.

Summer Squash
with Pesto, Bacon and Goat Cheese,
adapted from a Farm-Fresh and Fast recipe by Fairshare CSA Coalition

3-4 pieces
uncured bacon

2 T olive oil

1 large sweet
onion, thinly sliced

salt

2 massive or 4
smaller summer squash, cut in into ¼ inch slices

1 T ground herbes
de Provence

2-3 T pesto

1-2 C roughly
diced fresh tomatoes

crackers,
crumbled or croutons

2-3 oz fresh goat
cheese, crumbled

freshly ground
black pepper

In a large
skillet, fry the bacon over medium-high heat until crisp.Remove from skillet and set aside to drain
on a paper towel.Break into crumbles
when cool.

Without wiping
the skillet, add the olive oil, sliced onion, and a pinch of salt.Cook over medium-high heat.When the onion is starting to caramelize
(about 15 minutes), toss in the squash and the herbs.Brown the squash slices on both sides, then add the pesto,
crumbled bacon, tomatoes, and pinch of salt.Stir everything together over medium heat until the tomatoes are done
(skin splits).Serve topped with
cracker pieces or croutons, goat cheese, and black pepper to taste.Serves 2 to 3 as a main dish.

Sesame Noodle
Salad with Cucumbers, recipe
from Farm-Fresh and Fast, can be enjoyed as is, or served as a bed for grilled
chicken or steak.

16 oz spaghetti,
broken into thirds

4 T soy sauce

3 T toasted
sesame oil

2 T light olive
oil

6 T lime juice

dash cayenne

3 cucumbers,
seeded and thinly sliced

2 carrots, grated
(optional)

6 radishes,
grated (optional)

3 green onions,
minced

3 T finely
chopped fresh cilantro

3 T toasted
sesame seeds

Cook the pasta
according to the directions, drain, rinse with cold water, and set aside.Meanwhile, prepare a dressing by whisking
together the soy sauce, oils, lime juice, and cayenne.When the noodles are cool, toss with the
dressing to coat.Stir in the
cucumbers, additional vegetables (if using) and remaining ingredients.